(Whew, that title is a mouthful. But there was just no other way to name this dish…I tried to shorten it but I didn’t want to leave any goodness out!)

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A few weeks ago, after devouring the Roasted Brown Sugar & Rosemary Squash Wedges at dinner one night, I thought how wonderful this dish would be served alongside roasted pork. Then I took it one step further and decided it would be out of this world delicious if the two were roasted in the same dish. And oh my, were they ever.

I love one dish dinners. There is something so satisfying about being able to make a complete meal in the oven with one dish. It’s such a simple and great way to make dinner. Just put in a bit of time for prep, throw it in the oven, and a little time later, dinner is served!

When I made this for dinner, it was devoured in total silence. The combination of the roasted pork with the rosemary, brown sugar, squash and herbs is amazing. You have to have a little piece of everything in each bite…the flavours just work so well together.

It’s a keeper friends…put this recipe in your back pocket for later! Or don’t wait…make it for dinner this weekend. Wow some friends with it. The dish is so pretty and flavourful, they’ll think you spent hours in the kitchen! SO good!

Instructions

Add the pork to the skillet (be careful as it will spit), generously season with the salt & pepper, and sear all sides. You do not want to cook the pork, just sear it so the juices are sealed in.

Once the pork is seared, transfer it to a 9x13 baking dish, placing it in the centre of the dish.

Around the pork, sprinkle the squash, apples and onions.

Then evenly sprinkle on the brown sugar and herbs.

Then evenly sprinkle on the melted butter.

Cut up your apples into about 2 inch chunks. (I donât peel mine.)

Place the dish in the oven and bake. Roast until the internal temperature of the meat reaches 150-155 degrees. Depending on your oven, this can be about 11/2 to 2 hours.

Once the optimal internal temperature is reached, remove the roast from your oven and let it rest for about 10 minutes. The internal temperature will continue to rise about 5 degrees once outside of the oven.

Slice and serve with your roasted vegetables.

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This dish is actually just a twist on my Garlic & Rosemary Roasted Pork that I made a couple of years ago. That dish is to die for too, and makes a regular appearance on our table. Now this Roasted Pork with Brown Sugar & Rosemary Roasted Butternut Squash & Apples recipe will be a regular too! (Whoa…say that 10 times fast!)